Choucroute Garni

• 2 (11 oz.) cans sauerkraut
• 6 ham hocks (3 lb.)
• 2 c. dry white wine
• 1 bay leaf
• 6 whole cloves
• 1 medium onion
• 1 1/2 lb. knockwurst
• 1 red apple, quartered
• 12 new potatoes

1. Soak sauerkraut for 5 minutes in cold water.
2. Drain well. Place ham hocks in a Dutch oven or large casserole.
3. Add drained sauerkraut, wine and bay leaf.
4. Press cloves into onion; press onion down into sauerkraut.
5. Heat to boiling, reduce heat and cover.
6. Simmer very slowly 1 1/2 hours, tossing with fork once or twice.
7. Cut knockwurst and place on sauerkraut.
8. Simmer 20 minutes longer.
9. Add apples, pushing them down into sauerkraut.
10. Cook 10 minutes longer.
11. Scrub potatoes well.
12. Cook in boiling, salted water for 20 minutes.
13. Arrange Choucroute with potatoes on a large deep platter.
14. Serve with wheat bread and mustard.

sauerkraut, ham hocks, white wine, bay leaf, cloves, onion, red apple, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896639 (may not work)